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Rasika: Flavors of India by Ashok Bajaj and Vikram Sunderam and David Hagedorn

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Notes about this book

  • DKennedy on February 18, 2019

    I purchased a kindle copy of this book. Now that I've cooked out of it, I will definitely splurge for the print copy. It was our cook the book selection this month - we tried 14 recipes and everything was make again worthy. I will post reviews under each recipe.

Notes about Recipes in this book

  • Toasted cumin powder

    • DKennedy on February 18, 2019

      We made this as part of our Cook the Book menu. Makes everything you add it to taste yummy.

  • Mace-cardamom powder

    • DKennedy on February 18, 2019

      We made this as part of our Cook the Book menu.

  • Ginger-garlic paste

    • DKennedy on February 18, 2019

      We made this as part of our Cook the Book menu. Best to have a blend tech or something similar for this paste.

  • Makhani sauce

    • EmilyR on February 13, 2019

      I love all things Makhani - in fact it's one of my gauges as to whether or not I want to buy a book on Indian cooking. The book recommends doubling this to have some for a freezer stash. I decided to triple it because I had plenty of ingredients. There were a couple things that weren't clear : deseeding the peppers (I ended up using serrano, because that's what was available) and deseeded for the most part, but wasn't ruthless because I like heat. I also reduced the water by 2 cups and could have decreased it even more or simmered longer, because I was hoping for a thicker gravy. After pureeing through my vitamix there weren't many solids left to strain making for a very smooth sauce. I added the honey as mentioned to sweeten it up a bit. I felt like this was missing something... in fairness it's not tomato season.

  • Roasted stuffed dates with saffron-chili beurre blanc

    • DKennedy on February 18, 2019

      We made this as part of our Cook the Book menu. Because we planned a multi course menu, we opted to serve these for dessert - which was a mistake because - the beurre blanc sauce is savory, not sweet. They are delicious and would be excellent as an appetizer or eaten with a glass of wine as an after dinner snack. I had one of the leftovers the next day on its own (no sauce) and I really loved it. I would make these again.

  • Avocado chaat with banana

    • DKennedy on February 18, 2019

      We made this on the day of our Cook the Book menu - but for lunch, and not as part of the meal. Once you have the components in your pantry, this is a snap to prepare. I plan on making it again this week. Make sure your bananas and avocados are firm to the touch.

  • Ginger scallops

    • DKennedy on February 18, 2019

      We made this as part of our Cook the Book menu. This was our first "small bite" on our multi course menu. By far the best scallops I've ever eaten. Other than juicing the ginger, this recipe is very easy to prepare and most of the prep can be done earlier in the day. This would make a lovely main course. You must try these!!!!

  • Butternut squash bharta

    • DKennedy on February 18, 2019

      Because a typical Indian meal doesn't have enough carbs, we decided to make this carb-centric bharta in place of the eggplant version, We made this at part off our Cook the Book dinner. Verdict: it was good, but I prefer the eggplant version.

  • Broccoli poriyal

    • DKennedy on February 18, 2019

      We made this as part of our Cook the Book menu. This was described as a make ahead dish and so I got to taste it the day of making it, the next day when it was served as part of the main meal, and a third time as leftovers. First, this is a visually stunning recipe, with green and white and red popping through here and there. For future reference, I think I would make and serve this on the day of and under cook the broccoli a bit. I also would cut back on the coconut. A wonderful dish!!!

  • Palak paneer

    • EmilyR on February 18, 2019

      I pureed this in the vitamix, which resulted in an ultra smooth texture. The vibrant green color is beautiful. It still felt like it was missing a little something to make it a phenomenal restaurant quality, but we enjoyed this dish.

  • Paneer makhani

    • EmilyR on February 14, 2019

      This comes together nicely. I was surprised the paneer didn't mention pan frying it as my other recipes often do, so I decided to do that. The quantity was quite large, which was good as we enjoyed this dish a lot. I'm glad I reduced the water for the makhani as I like it a bit more rich and thick. The only thing I'd change is perhaps adding a bit more salt.

  • Grilled cashew cardamom lamb chops

    • DKennedy on February 18, 2019

      We made this as part of our Cook the Book menu. This was probably my favorite dish of the evening. I can't adequately describe how amazingly delicious these chops come out. Perfect paired with the mint chutney and also with the tamarind date chutney. Please, if you own this book, make this recipe.

  • Chicken pista korma

    • DKennedy on February 18, 2019

      We made this as part of our Cook the Book menu. I made this recipe from start to finish. I loved everything about it, though my friends who eat dark meat chicken regularly said we let the meat cook too long.

  • Butter chicken (Chicken makhani)

    • EmilyR on February 13, 2019

      Unclear on the mustard oil whether it needs heated to just before smoking point as mentioned in the beginning of the book or just added to the marinade as is. Also, be aware that mustard oil is tricky. In the US they are marked as not for consumption, though people definitely use them to cook with. I went with the recommendation of my local Indian grocery owner.

  • Jeera pulao

    • EmilyR on February 18, 2019

      Excellent and quick way to make rice. I increased the cardamom substantially, because it's wonderful.

  • Saffron pulao

    • EmilyR on February 14, 2019

      I have never made rice using this technique, but it turned out really well and similar to a restaurant quality. I rinsed the rice multiple times and soaked it overnight as I always do, because it substantially reduces the arsenic.

    • DKennedy on February 18, 2019

      We made this as part of our Cook the Book menu. Excellent.

  • Moong dal with spinach (Moong dal palak)

    • sosayi on November 02, 2018

      Absolutely fabulous dal. Incredibly rich from the ghee, but nicely balanced by the tomato and spice mix. I used a bit more spinach than called for (10 oz vs 8 oz) to use up a container, but it was still a good ratio. I highly recommend this one!

  • Naan

    • Yildiz100 on January 18, 2019

      Easy and quite good, even with my oven that won't go quite as hot as required.

  • Mint-cilantro chutney

    • DKennedy on February 18, 2019

      Made this as part of our Cook The Book menu. Excellent flavor and texture. Eaten with store bought papam and to accompany the lamb chops.

  • Tamarind-date chutney

    • DKennedy on February 18, 2019

      Made this as part of our Cook The Book menu. Excellent. Served to accompany the meal and as a component of several recipes.

  • Cucumber raita

    • DKennedy on February 18, 2019

      Made this as part of our Cook The Book menu. The toasted cumin seed powder really makes this a stand out.

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Reviews about this book

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  • ISBN 10 0062435558
  • ISBN 13 9780062435552
  • Published Oct 17 2017
  • Format Hardcover
  • Page Count 320
  • Language English
  • Countries United States
  • Publisher Ecco Press

Publishers Text

A vibrant and sumptuous cookbook of innovative recipes and reinvented classics of modern Indian cuisine

Using traditional techniques as jumping-off points, Rasika incorporates local, seasonal ingredients to reinterpret dishes from one of the world’s richest and most varied cuisines. Inventive recipes like squash samosas, avocado chaat with banana, eggplant and sweet potato lasagna, and masala chai crème brûlée accompany reimagined classics including chicken tikka masala, grilled mango shrimp, and goat biryani, rounding out Rasika’s menu of beloved dishes and new favorites. With a wide range of vegetarian options and spanning the spectrum from beverages and appetizers to entrees, rices, breads, chutneys, and desserts, Rasika represents the finest of what Indian cuisine has to offer today. Authoritative and elegant even as it incorporates a diversity of flavorful influences, this is the essential cookbook for anyone seeking to cook groundbreaking Indian food.

With over 120 recipes and stunning four-color photographs, Rasika showcases the cuisine of one of Washington, DC’s most popular and critically acclaimed restaurants, where visionary restaurateur Ashok Bajaj and James Beard Award—winning chef Vikram Sunderam transform Indian cooking into a fresh, modern dining experience.



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